Background Currently, fermented dairy products whose flavor enhancement directly arises
from biochemical reactions by microorganisms are becoming more meaningful and popular …

The number of studies using high throughput sequencing (HTS) methods for the
characterisation of microbial communities of milk and dairy products has increased markedly …

The effects of glucose, fructose, sucrose and molasses on organic acid levels, protein
degradation, nutrient preservation and bacteriome were studied during the anaerobic …

With rapidly ageing populations, the world is experiencing unsustainable healthcare from
chronic diseases such as metabolic, cardiovascular, neurodegenerative, and cancer …

The influence of ripening and in vitro digestion on the peptidomic profile of Parmigiano-
Reggiano (PR) cheeses was investigated. Ripening and in vitro digestion thoroughly …

Milk is a source of many valuable nutrients, including minerals, vitamins and proteins, with
an important role in adult health. Milk and dairy products naturally containing or with added …

Proteolysis degree, ACE-inhibitory (ACE-I) activity, water-soluble peptide profiles of
Cheddar cheese with different probiotics were determined during digestion period and were …

The use of probiotics to promote the release of bioactive peptides during Cheddar cheese
ripening was investigated. The proteolytic and angiotensin-converting enzyme inhibitory …

Proteolysis degree, biological activities, and water-soluble peptide patterns were evaluated
in 12 month-ripened Parmigiano Reggiano (PR) cheeses collected in different dairy farms …

The search for improvements in quality of life has increasingly involved changes in the diet,
especially the consumption of foods which, in addition to having good nutritional value, are …